How do you make Cashew Nut Milk from home?
To celebrate National Milk Day with our US friends on Jan 11th, we decided to dig into the perks of nut milk and even throw in some of our personal favourite recipes! We love nut milk not solely because it’s tasty (although that’s reason enough) but nut milk also provides a host of health and environmental benefits.
One of our favourites it, cashews! Cashews themselves contain a range of healthy fats, protein and a variety of vitamins and minerals. Using your MOD Cold Press Juicer to cold press these nuts into a creamy milk will ensure that all the goodness ends up in your milk without any of those hidden nasties that are added to store bought milk.
There are so many benefits to cashews but here are some of our favourites:
- The healthy fats present in cashews, known as monounsaturated and polyunsaturated fatty acids, help to boost heart health and reduce the risk of heart disease;
- Cashews are packed with magnesium — a vital mineral for many body processes, including nerve function, heart health and blood pressure regulation;
- Lastly, they are also rich in copper. This mineral plays a crucial role in the creation of skin proteins, in particular, collagen and elastin which will strengthen your skin and improve overall elasticity.
Try the recipe below for a naturally lactose free milk alternative!
Cashew Nut Milk recipe:
- 1 cup cashews, soaked overnight or for a minimum four hours
- 3.5 cups of filtered water
- 1 tablespoon maple syrup or sweetener of choice (more or less to taste)
- 1 tsp vanilla extract
- Pinch of salt
- To soak cashews: Place cashews into a bowl and cover with filtered water. Allow to sit on the bench top for at least four hours or overnight in the fridge.
- Drain the cashews and rinse twice through clear running water.
- Set up your MOD Cold Press Juicer for normal juicing (refer to the MOD Juicing Handbook for guidance).
- To your filtered water, add in the maple syrup, vanilla extract and salt. Give the mixture a stir to combine.
- With the juicer motor running, alternate between adding a handful of soaked cashews with roughly ½ cup of the flavoured water mixture, feeding slowly into juicer. Continue until all nuts and water have been added.
- Turn the juicer off, and taste the milk. Adjust flavouring to your personal preference. If you would like a thinner, less creamier milk simply add in more water.
Tip: Store your cashew milk in the fridge. As there are no preservatives or stabilisers in the milk, it will not last as long as store bought milk. It is best consumed within three days. Freeze excess into ice cubes to have on hand to add to smoothies.
5 Ways to use your Cold Pressed Cashew Milk:
- As a base in a smoothie
- Use in a iced latte by combining with a few cubes of ice and a shot of espresso
- In or over cereal such as bircher muesli or in your porridge
- Use as a lactose free alternative in baking
- As a diary alternative in your favourite hot chocolate.
Happy National Nut Milk Day to all our friends in the US, we hope you enjoyed this post and if you try the recipe make sure you share your creations and tag us @modappliances!